I used a 2-liter starter of WLP500 Trappist. OG was 1.090, FG was a 1.010. Primary fermentation started at 65 degrees and gradually ramped up to 75 over a week long period. Transferred to a keg after a week, primed with 3.75 oz of corn sugar and pitched 2 packs of US-05 and stored for 9 months at around 75 degrees. This got the carbonation to around 3.5 volumes. the beer finishes out to around 33.2 ibu and 18.6 srm.

I'm really excited to age this beer and see how it changes. I have 10 22oz bombers of this left. i want to store it in one of the caves on our family ranch. The idea is to grab two bottles every winter and sample them. This beer ought to be pretty nice after 5 years! The caves are at a constant 65 degrees all year round. To deal with the humidity, I am going to dip the necks in wax so that the caps won't rust. Put them all in a rubbermaid container and store in this room.

Yeah, as mentioned above, Ommegang has cave aged renditions of almost all of their beers (the ones strong enough to be ageable anyway). Their Dubbel, Quad and Saison have been cave aged. I had the aged Dubbel and it was pretty fantastic.